| κ-卡拉胶和魔芋胶及其复配对咸蛋清鱼糜混合凝胶品质的改良 |
| |
| 引用本文： | 赖燕娜,吴建中,傅亮,伍艳梅,颜儿作.κ-卡拉胶和魔芋胶及其复配对咸蛋清鱼糜混合凝胶品质的改良[J].食品工业科技,2012,33(17):284-287,298. |
| |
| 作者姓名： | 赖燕娜 吴建中 傅亮 伍艳梅 颜儿作 |
| |
| 作者单位： | 1. 暨南大学理工学院食品科学与工程系,广东广州,510632
2. 广州市加煌食品有限公司,广东广州,511453 |
| |
| 基金项目： | 广东省-教育部产学研专项项目(2009B090200012);广东省科技计划项目(2011B020311003) |
| |
| 摘 要： | 研究了κ-卡拉胶和魔芋胶及其复配在添加了咸蛋清的罗非鱼鱼糜凝胶中的应用,通过质构测定和感官评价,结果发现:κ-卡拉胶和魔芋胶及其复配均能够显著提高鱼糜凝胶的凝胶强度和持水力(p<0.05),随着添加量的增大,鱼糜凝胶断面也逐渐变得粗糙从而影响其质构。当κ-卡拉胶与魔芋胶的质量比为2:1,添加量为0.1%时,咸蛋清鱼糜凝胶品质较好,整体接受性强。
|
| 关 键 词： | 咸蛋清 鱼糜凝胶 凝胶强度 κ-卡拉胶 魔芋胶 |
Effect ofκ-carrageenan,konjac glucomannan and their compounds on the gel quality of tilapia surimi added with salted egg white |
| |
| LAI Yan-na,WU Jian-zhong,FU Liang,WU Yan-mei,YAN Er-zuo.Effect ofκ-carrageenan,konjac glucomannan and their compounds on the gel quality of tilapia surimi added with salted egg white[J].Science and Technology of Food Industry,2012,33(17):284-287,298. |
| |
| Authors: | LAI Yan-na WU Jian-zhong FU Liang WU Yan-mei YAN Er-zuo |
| |
| Affiliation: | 1(1.Department of Food Science and Engineering,College of Science and Engineering,Jinan University,Guangzhou 510632,China;2.Guangzhou Jiahuang Food Co.,Ltd.,Guangzhou 511453,China) |
| |
| Abstract: | The effects ofκ-carrageenan(κCG),Konjac glucomannan(KGM)and their compounds on the gel qualities of tilapia surimi added with salted egg white(SEW)were investigated by texture analysis and sensory evaluation.Results showed that the gel strength and water retention properties of surimi gel were enhanced significantly(p<0.05).Surface roughness of the cross-section on the gel was increased with increasing addition ofκCG and KGM.Gel properties and flavor of tilapia surimi added with SEW had the highest satisfaction when the ratio ofκCG to KGM was 2:1(w/w)and the optimum addition level was 0.1%. |
| |
| Keywords: | salted egg white surimi gel strength κ-carrageenan konjac glucomannan |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
